JP2005296366A - Electric rice cooker - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To automatically and successfully perform a stew cooking for making cooked food in an electric rice cooker. <P>SOLUTION: This electric rice cooker is provided with a stew mode for making the cooked food, a selecting means of selecting the stew mode, and a stew control means, by the selection of the stew mode, controlling a heating means 4 in the stew mode of including that, after heating a predetermined first temperature T1, retaining it at a second temperature T2 lower than the first temperature T1 for a predetermined time t1. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

  The present invention relates to an electric rice cooker that cooks rice by electric heating such as a heater or electromagnetic induction.

  Electric rice cookers have almost the same basic configuration regardless of the heating method. Referring to FIG. 1 showing the present embodiment, a rice cooker 3 that is heated in a vessel 2 that is closed by a lid 1 and is heated and cooked by heating, and the heating is performed. The heating means 4, the temperature sensor 5 which detects the temperature of the rice cooker 3, and the rice cooking control means 6 which controls the heating means 4 in the rice cooking mode based on the rice cooker temperature detected by the temperature sensor 5 are provided. Yes. Electric rice cookers have been provided for a long time, and have been steadily working to cook delicious rice. For example, recently, as shown in FIG. 9, a water absorption process in which rice is absorbed by low heat, a cooking process from boiling to high heat and fuzzy thermal power until the temperature starts to rise rapidly after the water disappears, and is heated to about 130 ° C. Then, the baking process to further remove excess moisture, and then lower the temperature to 115 ° C and maintain it for a certain period of time, then lower the temperature to 110 ° C and maintain it, and then the excess steam is blown off. The steaming process that further promotes alpha conversion and increases sweetness is sequentially performed to finish cooking rice. After cooking the rice, the temperature is lowered to a predetermined temperature, and the process proceeds to a temperature maintaining process for maintaining the temperature.

  In addition, while the electric rice cooker is highly functional and multi-functional, as illustrated in FIG. 2 showing the embodiment of the present invention, white rice, quick cooking, classification, germination brown rice, brown rice, There are different types of rice porridge, sushi mushrooms, cooking, and steamed steam, and even if the amount of water is the same, you can set the difference between normal, caustic, soft, and moist. In addition, there are menus other than rice cooking such as washing without rice washing, and cleaning with citric acid washing of bread fermentation, baking, rice ware and lids.

By the way, the multifunctionalization of the electric rice cooker has an advantage that the number of types that can be automatically cooked without increasing the number of cooking appliances increases, and tends to further advance. For example, an electric rice cooker that can cook rice cooked well from rice regardless of the state of rice before cooking or the state of stock is already known (for example, Patent Document 1).
JP 2001-333857 A

  As the present inventor further researches and develops a new automatic cooking, stewed cooking with boiled foods is from the aspect of softening the ingredients, boiling down and burning, penetration of taste, especially penetration in light taste There is a problem that it is difficult to adjust the fire, or people are tied up for a long time due to heating, etc., and if you can cook it automatically, you will pay more attention to the user. When ingenious, I found a technique that can be cooked successfully using the structure of an electric rice cooker.

  An object of the present invention is to provide an electric rice cooker that can successfully and successfully cook stewed foods based on such new knowledge.

  In order to achieve the above object, the electric rice cooker of the present invention includes a rice cooker that cooks rice by heating in a closed lid, a heating means that performs the heating, and a temperature that detects the temperature of the rice cooker. In an electric rice cooker equipped with a sensor and a rice cooking control means for cooking rice by controlling the heating means in the rice cooking mode based on the rice cooker temperature detected by the temperature sensor, the stew mode for stewed food and the stew mode are selected The heating means is controlled in a stew mode including heating to a predetermined first temperature and maintaining a second temperature lower than the first temperature for a predetermined time by selecting the stew mode. One feature is that a stew control means is provided.

  In such a structure, it becomes a state which can perform the automatic cooking of a stew by accommodating the rice cooker which put the stewed material in the container body of a lid closed state, and making a heating means work. Such automatic cooking is performed by heating the heating means in the stew mode separately from the rice cooking mode while the stew control means is based on the rice cooker temperature detected by the temperature sensor according to the mode selection by the stew mode selection means. To do. First, it is satisfied that the boiled material is softened to a certain extent by heating it to a predetermined first temperature and uniformly raising the temperature of the boiled juice and the boiled material through it with convection and disturbance of the boiled juice. By lowering the temperature to a second temperature lower than the first temperature and maintaining it for a predetermined time, the generation of steam is suppressed, and the soaked ingredients and the stewed material are further softened while preventing crumble and scorching. Stewed cooking can be automatically achieved as set by the electric rice cooker.

  The electric rice cooker of the present invention is also detected by a rice cooker that cooks rice by heating in a closed lid, a heating means that performs the heating, a temperature sensor that detects the temperature of the cooker, and a temperature sensor. In the electric rice cooker equipped with the rice cooking control means for controlling the heating means in the rice cooking mode based on the rice cooker temperature, the stew mode for cooking the stewed food, and the selection means for selecting the stew mode, the stew mode And heating to a predetermined first temperature, maintaining a second temperature lower than the first temperature for a predetermined time, and then maintaining a temperature lower than the second temperature for a predetermined time. Another feature is that a stew control means for controlling the heating means in the stew mode is provided.

  In such a configuration, the second temperature lower than the first temperature, and the third lower than the second temperature, in particular, after heating to the first temperature, compared to the case of the one feature. Since the temperature lowering to the temperature and the temperature lowering temperature are meticulously performed in two stages, the progress of cooking and the prevention of boiling and scorching can be performed more accurately, which is particularly effective for cooking over a long time. If necessary, the temperature can be lowered by three or more stages.

  The electric rice cooker of the present invention is also detected by a rice cooker that cooks rice by heating in a closed lid, a heating means that performs the heating, a temperature sensor that detects the temperature of the cooker, and a temperature sensor. In the electric rice cooker equipped with the rice cooking control means for controlling the heating means in the rice cooking mode based on the rice cooker temperature, the stew mode for cooking the stewed food, and the selection means for selecting the stew mode, the stew mode After the heating to a predetermined first temperature, the operation includes lowering the temperature to a second temperature lower than the first temperature or to a plurality of second, third,. Another feature is that a stew control means for controlling the heating means in a stew mode performed over a predetermined time is provided.

  In such a configuration, compared to the case of the one feature and the other feature, in particular, after heating to the first temperature, the temperature is lowered to the second temperature lower than the first temperature, Ingredients to be simmered while the temperature is lowered, while gradually lowering the temperature to a plurality of second, third, and lower temperatures that are lower than the temperature, while heating or over a predetermined period of time to prevent boiling and scorching. It is possible to promote the soaking of the taste by actively using the easy soaking of the taste for a predetermined time, that is, the set amount.

The temperature drop is maintained for a predetermined time.
When the temperature is excessively maintained by lowering the temperature over a long period of time, it is possible to cope with the problem by reducing the temperature earlier and maintaining the temperature after that.

The stew control means heats at a high output from the start of heating in the stew mode to a fourth temperature lower than the first temperature, and heats at a lower output from the fourth temperature to the first temperature. In a further configuration to control the heating means,
The rice cooker detects the rice cooker detected by the sensor depending on the high-power heating, while raising the temperature of the broth and the stewed material early by increasing the heating to a fourth temperature lower than the first temperature. Since the actual temperature of the stewed material does not follow the temperature, after the detection temperature reaches the fourth temperature, the temperature of the stewed material is added to the rice cooker temperature detected by the sensor by heating at a lower output than the above temperature. It is possible to shift to the temperature lowering control unique to the stew mode while ensuring that the stew material is reliably heated to the first temperature while catching up.

When the stew mode is selected, the stew control means displays the cooking time set in the stew mode.
The user can display the cooking time corresponding to the selected stew mode, and can set up the time required for cooking and a guideline for determining the end point.

Cooking time is preset, in a further configuration,
The user can perform automatic cooking by using the standard cooking time initially set by the manufacturer.

  According to one feature of the electric rice cooker of the present invention, from the aspect of boiling down, burning, penetration of taste, especially penetration in a light taste, it is difficult to control the fire or the person is restricted for a long time. Can be achieved automatically by the heating control in the original stew mode that shares the electric rice cooker, without being troublesome and restrained.

  According to another feature of the automatic rice cooker according to the present invention, the progress of cooking and the prevention of overcooking and scorching are more suitable, especially by the two-step finer temperature lowering operation, compared to the case of one feature. It can be performed reliably, and is particularly effective for cooking over a long period of time. In some cases, the temperature can be lowered in three or more stages.

  According to another feature of the electric rice cooker of the present invention, compared to the case of the one feature and another feature, in particular, one second temperature lower than the first temperature, or a plurality of second 2. Heating to lower the temperature to the third, third, etc., and taking a predetermined period of time, actively using the fact that the flavor is easily soaked in the stewed ingredients during the temperature fall, and promoting the soaking of taste, cooking Time can be shortened.

The temperature drop is maintained for a predetermined time. According to a further configuration,
By aiming at an early temperature drop and maintaining the temperature drop thereafter, the temperature effect on the stewed material due to the time spent on the temperature drop can be mitigated.

According to a further configuration, heating is started at a high output from the start of heating in the stew mode to a fourth temperature lower than the first temperature, and is heated at a lower output from the fourth temperature to the first temperature. If
While the start-up of cooking is accelerated, the temperature-decreasing operation unique to the cooking mode is made after the cooking material has reached the first temperature without affecting the gap between the temperature of the rice cooker detected by the sensor and the temperature of the cooking material. It is possible to avoid the failure of cooking by boiling.

When the stew mode is selected, the cooking time set in the stew mode is displayed.
From the displayed cooking time, the user can determine the required time and end point of the stewed cooking, and it is easy to take a setup such as a balance with the progress of other cooking.

Cooking time is preset, in a further configuration,
Stewed cooking can be automatically achieved under standard conditions based on the initially set cooking time without any trouble on the user side. This standard cooking time is displayed when the stew mode is selected, but based on this, the user can also set the heating time according to the difference in purpose and preference.

  Further objects and features of the present invention will become apparent from the following detailed description and drawings. Each feature of the present invention can be used alone or in combination in various combinations as much as possible.

  Hereinafter, embodiments of the electric rice cooker according to the present invention will be described in detail with reference to FIGS. 1 to 8 to provide an understanding of the present invention.

  The electric rice cooker according to the present embodiment has the basic configuration described above with reference to FIG. 1, but as the heating means 4, the rice cooker 3 is mainly heated by electromagnetic induction to produce the contents. The heating coil 11 to be heated is used, and the heating coil 11 is disposed so as to generate heat at the bottom of the rice cooker 3 and its outer periphery. The heating means 4 includes a heat retaining heater 12 for heating the body of the rice cooker 3, a metal inner lid 13 for closing the mouth of the rice cooker 3 with a seal packing 13a inside the lid 1 for closing the container 2 The shoulder heater 14 for heating at the shoulder portion of 2 is provided in combination, and various heating processes at the time of cooking rice and heat insulation after cooking are performed. However, the present invention is not limited to this, and the rice cooker 3 and the inner lid 13 may be heated by electromagnetic induction from a heating coil disposed in each part, or the whole may be heated by a heater. It may be a thing.

  The heating coil 11 is subjected to high-frequency driving using the switching function of the IGBT 16 mounted on the driving substrate 15 and is output with a heating capacity necessary at that time. Heating elements such as IGBTs 16 are mounted on the drive substrate 15, and a cooling fan 17 for cooling them is provided in the container body 2. Further, in particular, the IGBT 16 that generates a large amount of heat is brought into contact with the heat sink 18 in order to enhance its cooling effect, thereby facilitating cooling. A control circuit in which a 100 V AC current is directly supplied to the heat retaining heater 12 and the shoulder heater 14 through the power supply circuit 19 and a microcomputer 22 provided inside the operation board 31 provided in the front portion of the driving substrate 15 and the shoulder portion is mounted. Each of the power supplies 23 is supplied with a necessary direct current, and these constitute a control means 6.

  The lid 1 applied to the container body 2 is detachably fitted to the hinge piece 32 pivotally supported so as to be raised and lowered by a hinge pin 131 at the rear part of the container body 2, and is rotated integrally with the hinge piece 32. The upper end of the container 2 can be opened and closed. A spring 33 that biases the lid 1 in the opening direction is exerted on the hinge piece 32 between the hinge piece 32 and the container body 2. A brake mechanism for braking the opening operation by the bias of the spring 33 is provided as necessary, and a lock claw 34 biased by a spring (not shown) is provided so as to lock the lid 1 in a closed position so that the lid 1 does not open freely. Then, the lid 1 is automatically opened by the bias of the spring 33 by rotating the lock claw 34 against the spring.

  The shoulder heater 14 is accommodated in a groove 35 formed on the upper surface of the shoulder portion of the vessel body 2 and is provided with a metal cover 36, and the outer peripheral portion of the inner lid 13 provided inside the lid 1 is in contact with the metal cover 36 and shoulders. The heat of the heater 14 is conducted and the entire opening of the rice cooker 3 is heated uniformly from above. A valve 37 is provided at the center of the lid 1 to release steam appropriately to the outside so that delicious rice can be cooked. The outer wall 41 and the inner wall 42 of the vessel body 2 are connected and integrated at their upper ends by a shoulder member 43 to constitute a vessel made of synthetic resin. Synthetic resin has magnetic permeability, and is effective if the heating coil 11 or the like is provided in a range where the rice cooker 3 is electromagnetically heated, but there is no such effectiveness in other parts, and other members and Can be substituted.

  The lid 1 has a heat insulating structure in which the space between the upper plate 44 and the lower plate 45 made of synthetic resin is filled with a heat insulating material 46, and the valve 37 is inserted into the through hole 47 in the center from the upper side. The steam escape cylinder 48 serving as a knob of the inner lid 13 is elastically engaged so as to be detachable by an elastic bush 49. The body 2 further incorporates a take-up reel 51 for a power cord, and is pivotally supported externally so that a hand handle 52 can be raised and lowered.

  Around the bottom of the inner wall 42 of the vessel body 2, a synthetic resin-made radial coil base 53 is arranged to hold the heating coil 11 from below. A ferrite core 54 is provided in the downward direction formed in each radial part of the coil base 53 to assist the function of the heating coil 11. The temperature sensor 5 passes through the central hole 55 of the inner wall 42 in the central portion of the coil base 53 and contacts the bottom of the rice cooker 3 to detect the temperature of the rice cooker 3.

  As shown in FIG. 2, the operation panel 31 is provided with a liquid crystal display 61 for displaying a menu for cooking and keeping warm, an operation state, a time, and other messages in the central portion. The rice cooking / no washing rice key 62 for selecting the washing-free rice cooking, the reservation key 63 for making the rice cooking time reservation, the cancel key 64 for various inputs, and the heat insulation for artificially starting the heat insulation and selecting the heat insulation state. / Select key 65, Menu key 66 for setting the menu for cooking rice, Cooking key 67 for selecting cooking rice, Cooking 1, 2, 3, and modes such as fermentation, baking, cleaning, reserved water absorption, etc. Operation keys necessary for various settings, such as a pan / cooking key 68, hour key 69 for setting time, and minute key 70, are provided. One of cooking 1, 2, and 3 is, for example, a main stew mode in which the temperature is lowered for a relatively long time, and the other is a stew mode in which the stew is not performed due to a temperature drop, a quasi stew mode in which the time is short even if stew is performed And However, after selecting one stew mode for stewed food, change the cooking time of the user so that it can respond to differences in the type, ingredients, and amount of stew, and others can set cooking modes other than stew. it can. The liquid crystal display unit 61 and its surroundings are configured to display a description mode, lighting display, rotation display, etc. of the setting mode, cooking time, reservation time, cooking or reservation remaining time, cooking state, and the like.

  As shown in FIG. 3, the microcomputer 22 performs heating rice cooking, stew cooking, or the like in accordance with the input from the operation panel 31, based on the temperature information from the temperature sensor 5, the heating coil 11, the heat retaining heater 12, and the shoulder heater 14. , And the cooling fan 17 are driven via respective drivers 71, 72, 73, 74. For this purpose, the microcomputer 22 has, as internal functions, a rice cooking control means 75 for cooking rice, a stew control means 76 for stew cooking, and the like, and the operation panel 31 displays the set state, operation state, elapsed time, remaining time, and the like. It is displayed on the top. Thereby, it will be in the state which can perform the cooking of cooking automatically by accommodating the rice cooker 3 which put the cooking material in the container 2 of the state which closed the lid | cover 1, and making the heating means 4 work. The target stew cooking is stew, soup, meat potato, oden, vegetable stew, etc. in general, but in the above description of the present embodiment, the stew is continued at a temperature below the temperature at which steam generation can be suppressed. The main target is cooking including operation. Such automatic cooking is based on the rice cooker temperature detected by the temperature sensor 5 in accordance with the mode selection by the pan / cooking key 68 which is the cooking mode selection means, but separately from the rice cooking mode described above. This is performed by heating the heating means 4 in the stew mode.

  In the present embodiment, when the stew mode is selected by the bread / cooking key 68, the stew control means 76 heats up to a predetermined first temperature T1 as shown in FIG. The heating means 4 is controlled in a stew mode including maintaining the second temperature T2 at a lower temperature t1 for a predetermined time t1. Here, the predetermined first and second temperatures T1 and T2 are ideally the temperature of the contents, that is, the temperature of the stewed material, and particularly in the initial stage of cooking, the room temperature decreases as the amount of cooking increases. There is a difference between the detected temperature of the temperature sensor 5 and it is necessary to convert it by an appropriate conversion table or to determine from the cooking state in order to know it correctly.

  However, in such temperature lowering and temperature adjustment operations, regardless of the gap between the temperature detected by the temperature sensor 5 and the temperature of the contents, the broth and the boiled food are heated by heating up to a predetermined first temperature T1. Satisfying the temperature rise with the ingredients evenly with the convection and disturbance of the broth to make the sterilization and stew material soft to some extent, then lower the temperature to a second temperature T2 lower than the first temperature T1 By maintaining t1 for a predetermined time, the generation of steam is suppressed, and the soaking with sufficient taste and the heating tendency to further soften the stewed material can be stably obtained while preventing boiling and scorching. As a result, stewed cooking can be automatically achieved as set by the electric rice cooker. In other words, from the aspect of boiling down, scorching, penetration of taste, especially penetration in light taste, it is difficult to control the fire, and there is a problem that people are tied up for a long time, original cooking using an electric rice cooker This can be achieved automatically by heating control in the simmering mode, without being troublesome or constrained.

  Therefore, it is sufficient for simmered foods of the kind that does not need to be simmered in a low temperature state, such as targeting materials that tend to soak or soften the taste, and do not soak in taste. . In addition, if the first temperature T1 can prevent high-temperature germs, heating can be compensated for by the subsequent stew operation, so it is not necessary to reach the boiling temperature, for example, 100 ° C. For this reason, there is no problem even if the first temperature T1 is set to about 95 ° C. and the operation is shifted to the temperature lowering operation, whereby generation of high-temperature steam and generation of a large amount of steam can be effectively suppressed. In addition, it is advantageous to prevent boiling of materials that are easily boiled. The degree of supplementing heating can be freely set according to the length of time t1.

  After the second temperature T2 is maintained for the predetermined time t1, the temperature T3 lower than the second temperature T2 is further maintained for the predetermined time t2. Thus, after heating to the first temperature T1, the temperature falls to the second temperature T2 lower than the first temperature T1, and the third temperature T3 lower than the second temperature T2, and the temperature fall temperatures T2 and T3. Is maintained in two steps, so that the progress of cooking and the prevention of overcooking and scorching can be performed more accurately, which is particularly effective for cooking over a long period of time and cooking over a long period of time. If necessary, the third temperature T3 is maintained for a predetermined time as in the example shown in FIG. 4, and then the temperature lowering operation is performed in three or more stages in which the third time T3a lower than the third temperature T3 is maintained for the predetermined time t3. If this is done, the temperature can be lowered more precisely, and it can also be performed in more stages. FIG. 5 shows an example of a two-step temperature lowering operation.

  In the example shown in FIGS. 4 and 5, the stew control means 76 further heats at a high output, for example, 1050 W from the start of heating in the stew mode to a fourth temperature T4 lower than the first temperature T1, From the temperature T4 of 4 to the first temperature T1, the heating means 4 is controlled so as to heat at a lower output, for example, 600 W. Thus, depending on the heating at a high output, the temperature rises depending on the heating at a high output until the fourth temperature T4, which is lower than the first temperature T1, increases the temperature of the broth and the stewed material early to speed up the start of cooking. The temperature of the rice cooker 3 detected by the sensor 5 is not accompanied by the actual temperature of the cooked material, but after the detection temperature reaches the fourth temperature T4, it is heated at a lower output than the temperature sensor. While ensuring that the temperature of the stewed material is raised to the first temperature T1 while keeping the temperature of the stewed material at the rice cooker temperature detected by 5, it is possible to shift to the temperature lowering control unique to the stew mode. This fourth temperature T4 makes the cooking time particularly long or fails when raising the gap between the rice cooker temperature and the material temperature generated so far to the next first temperature T1 at a low output. It is only necessary to set it so that it is achieved to the extent that it does not end.

  Note that the temperature drop from the first temperature T1 to the second, third, and third temperature T2, T3, and T3a, which are the respective temperature drop, is a natural temperature drop by stopping the heating, and the second temperature T2 is maintained at 500 W. The heating at the output is turned on when the lower limit temperature is reached and turned off when the upper limit temperature is reached. The maintenance of the third temperature T3 is turned on when the heating at the output of 400 W reaches the lower limit temperature. When the upper limit temperature is reached, turning off is repeated, and maintaining the temperature T3a of the 3a is turned on when heating at the output of 350 W reaches the lower limit temperature, and turning off when reaching the upper limit temperature. Is going. However, the temperatures T2, T3, and T3a of the second, third, and third a can be varied depending on the material, the type of cooking, and the purpose, together with the predetermined times t1 to t3 for maintaining the temperatures.

  Here, a specific control example in the example shown in FIG. 4 by the stew control means 76 will be described according to the flowchart shown in FIG. First, when stewed cooking is set, an initial standard cooking time, for example, 120 minutes is displayed on the liquid crystal display unit 61. Thereby, the user can display the cooking time corresponding to the selected stew mode, and can set up the required cooking time or a guideline for determining the end time, making it easy to set up the balance with the progress of other cooking. In addition, depending on the initial setting of the cooking time, stewed cooking can be automatically achieved under standard conditions based on the initial setting of the cooking time without any trouble on the part of the user. In addition, when the user wants to change this according to the type of cooking, taste, and the like as a standard, the set time can be reset by the hour key 69 and the minute key 70. For this purpose, if the standard cooking time is set to the longest time depending on the type and amount of cooking, the user can cope with this by a simple operation to set it short as necessary. Of course, the shortest time may be set between the longest time and the shortest time. When there is no change operation for a predetermined time such as 5 seconds or when the cooked / washed rice key 62 is operated, the cooking time is specified, and the cooked cooking at the cooked time specified when the cooked / washed rice key 62 is operated starts. Then, the cooking timer is started, and the display of the cooking time is switched to the display of the remaining time.

  First, heating is performed until the fourth temperature T4 is reached by a high output at 90% IH, which is an output at a ratio of 16/16 of the heating coil 11 and an output at a ratio of 6/16 of the heat retaining heater 12 and the shoulder heater 14. To do. When the temperature is equal to or higher than T4, the output at a ratio of 10/16 of the heating coil 11 and the output at a ratio of 6/16 of the heat retaining heater 12 and the shoulder heater 14 are set to the first temperature T1 due to the low output at IH 80% drive. The temperature rising characteristic at that time or the temperature rising time instead thereof is stored, and the second, third, and third temperature T2, T3, T3a are determined from the set cooking time and temperature rising characteristic. The set times of the heating timers 1, 2, and 3 for the respective maintenance times t1, t2, and t3 are calculated in advance. Thereby, some of the cooking ingredients are automatically determined from the temperature rise characteristics, and the time setting of the heating timers 1, 2 and 3 can be performed in consideration of the type and preference of the cooking that can be read from the setting of the cooking time.

  Next, when the first temperature T1 is reached, the heating timer 1 is started to shift to the temperature adjustment mode 1 in which the second temperature T2 lower than the first temperature T1 is maintained, and the heating is performed at the second temperature T2 or higher. Heating is performed by turning off the coil 11 and the heat retaining heater 12 and the output of the shoulder heater 14 at a ratio of 6/16. If the temperature is not equal to or higher than the second temperature T2, the output and heat retaining of the heating coil 11 at a ratio of 8/16 The heater 12 outputs at a ratio of 6/16, and heating by IH 80% driving is repeated to maintain the second temperature T2 until the heating timer 1 times out.

  Subsequently, when the heating timer 1 expires, the heating timer 2 is started to shift to the temperature adjustment mode 2 in which the third temperature T3 lower than the second temperature T2 is maintained, and the heating is performed at the third temperature T3 or higher. Heating is performed by turning off the coil 11 and the heat retaining heater 12 and the output of the shoulder heater 14 at a ratio of 6/16. If the temperature is not equal to or higher than the third temperature T3, the output of the heating coil 11 at a ratio of 8/16 is maintained. The output at a ratio of 6/16 of the heater 12 is used, and heating with IH 75% driving is repeated to maintain the third temperature T3 until the heating timer 2 times out.

  Next, when the heating timer 2 expires, the heating timer 3 is started to shift to the temperature adjustment mode 3 in which the third temperature T3a lower than the third temperature T3 is maintained, and the heating coil is heated above the third temperature T3a. 11 and the heating heater 12 is turned off and the shoulder heater 14 is heated by the output at a ratio of 6/16. If the temperature is not equal to or higher than the third temperature T3a, the heating coil 11 is output at the ratio of 8/16, and the heating heater 12 is output at a ratio of 6/16, and heating at IH 70% is repeated, and the temperature T3a of the third a is maintained until the heating timer 3 times out.

  When the heating timer 3 times out, the stewed cooking as set is finished, and after the end of cooking is notified, the process proceeds to a heat insulation process of cooking. The notification may be visually displayed on the liquid crystal display unit 61, but auditory notification such as a buzzer or pseudo sound can be performed instead of or in addition to this. In addition, the user can also make it possible to continue stewed cooking for the required time and the required temperature depending on the degree of completion at that time.

  Here, the second temperature T2 in the temperature control mode 1 is preferably a temperature at which steam is emitted or not, for example, about 90 ° C. in terms of giving priority to softening the material. The third temperature T3 in mode 2 is lowered to about 85 ° C., while it is advantageous to soften the material while suppressing the generation of steam, so that the taste can be soaked in consideration of prevention of boiling. It is suitable in the meaning to make. The temperature T3a of the third a in the temperature control mode 3 can be further lowered to about 75 ° C., and the taste is further enhanced while giving priority to the prevention of scorching due to boiled food and the evaporation of moisture due to the prolonged cooking. It is preferable from the meaning of soaking. The maintenance times t1, t2, and t3 of the temperature adjustment modes 1, 2, and 3 are sufficient results as the time obtained by subtracting the time required to reach the first temperature T1 from the set cooking time, divided into three equal parts. can get. However, it is possible to set different times for each temperature-lowering stage. For example, if the maintenance times t1, t2, and t3 are sequentially increased, it is advantageous for prevention of scorching due to boiling and simmering and soaking of taste, and conversely, if it is shortened, the ingredients are softened in a short time. It is advantageous to make the taste soaked easily.

  In addition, the temperature of the rice is about 68 ° C. to 75 ° C. From the viewpoint of this, the second temperature T2 is higher than the temperature of the rice, and the third temperature T3 is near the temperature of the rice. It is preferable that the temperature of the boiled food varies depending on the kind of the food.

  In the example shown in FIG. 7, after heating to the first temperature T1, the operation includes lowering the second temperature T2 that is lower than the first temperature T1, and this temperature reduction is performed in a stew mode performed over a predetermined time t. The means 4 is controlled. In this way, after heating to the first temperature T1, the temperature is lowered to the second temperature T2 lower than the first temperature T1 by taking a predetermined time t, thereby preventing boiling and scorching. In spite of the plan, it is possible to promote the soaking of the taste by actively using the predetermined time t, that is, the set amount, so that the taste of the simmered material is easily soaked during the temperature drop, thereby shortening the cooking time. In this case, if the temperature drop temperature T2 is maintained for a predetermined time t1, as shown in FIG. 7, the temperature drop over a long time sets the time t short when the temperature holding for the material becomes excessive. This can be dealt with by lowering the temperature earlier and maintaining the temperature drop temperature T2 thereafter. However, such a temperature lowering operation is more effective in soaking the taste if it is performed in a plurality of stages with respect to a plurality of temperatures T2, T3, or T3a as in the examples of FIGS.

  In the example shown in FIG. 8, each time the detected temperature of the temperature sensor 5 reaches the target first temperature T1, the heating is weakened or stopped and the temperature is lowered to the fifth temperature T5 before the target temperature. The gap between the temperature detected by the temperature sensor 5 and the temperature of the simmered food is eliminated by repeating the strong heating to the first temperature T1 a plurality of times, and the temperature lowering operation starts when the gap disappears. Like that.

  INDUSTRIAL APPLICABILITY The present invention can be practically used for cooking boiled food with an electric rice cooker, can increase the added value of the equipment, and can be used by the user.

It is sectional drawing of the electric rice cooker which concerns on embodiment of this invention. It is a top view which shows the operation panel of the electric rice cooker of FIG. It is a block diagram which shows the control circuit of the electric rice cooker of FIG. It is a time chart which shows one example of the heating control of the stew mode in the electric rice cooker of FIG. It is a time chart which shows another example of the heating control of the stew mode in the electric rice cooker of FIG. It is a flowchart which shows the specific example of the heating control of FIG. It is a time chart which shows the other example of heating control of the stew mode in the electric rice cooker of FIG. It is a time chart which shows another example of the heating control of the stew mode in the electric rice cooker of FIG. 1 especially the initial stage heating. It is a time chart which shows the example of heating control of the rice cooking mode in the electric rice cooker of FIG.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Lid 2 Body 3 Rice cooker 4 Heating means 5 Temperature sensor 6 Control means 11 Heating coil 12 Thermal insulation heater 13 Inner lid 14 Shoulder heater 22 Microcomputer 31 Operation panel 62 Rice cooking / washless key 68 Pan / cooking key 61 Liquid crystal display part 66 Menu key 69 Hour key 70 Minute key

Claims (7)

A rice cooker that cooks rice by heating in a vessel with the lid closed, a heating means that performs the heating, a temperature sensor that detects the temperature of the rice cooker, and a rice cooker temperature based on the rice cooker temperature that the temperature sensor detects. In the electric rice cooker equipped with the rice cooking control means to control and cook rice,
A stew mode for performing stewed foods and a selection means for selecting the stew mode are provided. After heating to a predetermined first temperature by selection of the stew mode, a predetermined time is reached at a second temperature lower than the first temperature. An electric rice cooker provided with a stew control means for controlling the heating means in a stew mode including maintaining. A rice cooker that cooks rice by heating in a vessel with the lid closed, a heating means that performs the heating, a temperature sensor that detects the temperature of the rice cooker, and a rice cooker temperature based on the rice cooker temperature that the temperature sensor detects. In the electric rice cooker equipped with the rice cooking control means to control and cook rice,
A stew mode for performing stewed foods and a selection means for selecting the stew mode are provided. After heating to a predetermined first temperature by selection of the stew mode, a predetermined time is reached at a second temperature lower than the first temperature. An electric rice cooker provided with a stew control means for controlling the heating means in a stew mode including maintaining and then maintaining a temperature lower than the second temperature for a predetermined time. A rice cooker that cooks rice by heating in a vessel with the lid closed, a heating means that performs the heating, a temperature sensor that detects the temperature of the rice cooker, and a rice cooker temperature based on the rice cooker temperature that the temperature sensor detects. In the electric rice cooker equipped with the rice cooking control means to control and cook rice,
A stew mode for performing stewed foods, and a selection means for selecting the stew mode, and after heating to a predetermined first temperature by selection of the stew mode, a second temperature lower than the first temperature or a plurality of temperatures An electric rice cooker comprising a stew control means for controlling the heating means in a stew mode performed while heating or over a predetermined time including an operation of lowering the temperature to second, third,. . The electric rice cooker according to claim 3, wherein the temperature drop temperature is maintained for a predetermined time. The stew control means heats at a high output from the start of heating in the stew mode to a fourth temperature lower than the first temperature, and heats at a lower output from the fourth temperature to the first temperature. The electric rice cooker according to any one of claims 1 to 4, which controls the heating means. When the stew mode is selected, the stew control means displays the cooking time set in the stew mode, according to any one of claims 1 to 5. The electric rice cooker according to claim 6, wherein the cooking time is initially set.

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